Roasted Flower Sprouts
They are seriously delicious! I can’t get enough of them. Originally I was steaming or boiling them. Then during a trip to Chiltern Firehouse in December with friends, I tried them roasted alongside Welsh Lamb.
Would it be over dramatic to say this was life changing?
Ok perhaps a little over exaggeration….but if you can get them, try them. They are amazing. We had the tasting menu at the Chiltern Firehouse, and of around 8+ courses, the nutty, salty flower sprouts were the stand out item on the menu for me.
Flower Sprouts are apparently available from Waitrose, but not in any of my local stores….So far I’ve only been able to find them in M&S. It’s not my usual food store, but worth going out of the way for a couple of packs of these bad boys.
- 160g flow sprouts
- 2 table spoons light olive or vegetable oil
- large sprinkling of sea salt (to taste)
- 1/2 teaspoon of onion powder ( or use onion salt and ommit the sea salt above)
Bake in a hot oven (180C) until really crispy. They take around 20-25 minutes.
Serve with anything and everything. Or be piggy like me, and just eat a whole bowl on your own.
Place flower sprouts in a large bowl, and coat with the oil to make sure a light coating on all sprouts.
In my opinion, the crispier the better, but they need to be slightly soft as well. If still hard in the middle, and turning brown too quickly, lower your oven temp by 10 degrees and bake for a further 5 minutes. We served these as part of our New Years eve dinner, with roast beef and potatoes. I’m not going to lie….I was hoping for some sneaky left overs, but every single one was hoovered up on the night. Damn you greedy friends!